Description
Delight in these festive Mexican Stuffed Halloween Peppers, filled with a colorful mixture of peas, sweetcorn, kidney beans, and aromatic spices, combined with wholegrain rice and quinoa. Topped with a sprinkle of cheese and roasted to perfection, these peppers make a nutritious and fun Halloween treat that’s both vibrant and satisfying.
Ingredients
Scale
Vegetables & Beans
- 4 bell peppers
- 2 cloves garlic
- 140 g (1 cup) frozen peas
- 140 g (1 cup) sweetcorn
- 400 g tin red kidney beans
- 400 g tin tomatoes
Grains
- 220 g (2 cups) wholegrain rice and quinoa mix, cooked
Spices & Seasonings
- 1/2 tsp ground cinnamon
- 2 tsp smoked paprika
- 1 tsp ground cumin
- Olive oil (a splash for frying)
Dairy
- 1/4 cup grated cheese
Instructions
- Preheat Oven: Set your oven to 180°C (356°F) to prepare for roasting the stuffed peppers.
- Sauté Garlic and Vegetables: Heat a splash of olive oil in a frying pan over medium heat. Crush and add the garlic cloves, frying briefly until fragrant.
- Add Peas, Sweetcorn, Beans and Spices: Stir in the frozen peas, sweetcorn, kidney beans, ground cinnamon, smoked paprika, and ground cumin. Mix thoroughly to combine the flavors.
- Simmer with Tomatoes: Pour in the canned tomatoes, stir well, and bring the sauce to a gentle bubble. Let it simmer for about 5 minutes until it thickens and reduces slightly.
- Add Cooked Rice and Quinoa: Incorporate the cooked wholegrain rice and quinoa mix into the sauce. Stir well, heat through, then remove the pan from the heat and set the mixture aside.
- Prepare the Peppers: Using a paring knife, cut the tops of the bell peppers in a zig-zag pattern and carefully remove them. Carve out the seeds and membranes from inside the peppers and tops. Then, carve faces and mouths into the peppers to create a Halloween look.
- Stuff the Peppers: Place the carved peppers upright in a baking tray. Fill each pepper with the prepared rice and vegetable mixture.
- Add Cheese and Roast: Sprinkle a little grated cheese over the filling in each pepper. Roast the peppers in the preheated oven for 20 minutes, until they soften but still hold their shape.
- Serve: Remove from the oven and serve the stuffed Halloween peppers warm for a festive and nutritious meal.
Notes
- If you’re searching for a healthy Halloween treats recipe that’s both festive and nutritious, these Mexican stuffed peppers are an ideal choice.
- Use a sharp paring knife carefully to carve the faces for a fun presentation and to avoid damaging the peppers.
- Feel free to substitute the cheese with a vegan alternative for a vegan-friendly version.
- Using wholegrain rice and quinoa boosts the fiber and protein content, making this dish more filling and nutritious.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 10 mg
